Satay

• 1 lb beef, pork or chicken, very thinly sliced and cut into strips: Chicken 1/2" thick, beef 1/8 " thick, pork 1/4 inch thick
• Marinade
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 tbsp brown or palm sugar
• 1 tbsp fish sauce
• 1/2 tsp tamarind pulp, dissolved in 2 tbsp hot water or 2 tbsp lemon juice
• Peanut Sauce
• 8 tbsp crunchy peanut butter
• 1/2 onion, finely chopped
• 1 cup coconut milk
• 1 tbsp brown or palm sugar
• 1 tsp cayenne (or to taste-1/8 for people who don't like hot spices)
• 1 stalk lemon grass, finely chopped
• 1 tbsp fish sauce (Nam Pla)
• 1 tbsp dark, sweet soy sauce (kecap Manis Sedang) or 1 tbsp soya sauce & 2 tsp dark molasses)

1. Soak bamboo skewers in water to cover. Place all the marinade ingredients in a blender or food processor and process until smooth. Thread the meat strips on skewers, filling each skewer, and place in a shallow dish, preferably with a leakproof lid. Pour the marinade over the meat and marinate overnight or a minumum of 30 minutes, turning occasionally.
2. Heat a grill or broiler to a heat for at least 10 minutes. Combine the sauce ingredients in a small pot and bring to a boil, stirring . Remove and pour into small bowls for accompaniment. Remove the satay from the marinade and cook quickly and fiercely. (Time will vary, but should never exceed 5 minutes total for all sides.) Serve with sauce and sweet and sour cucumbers.

beef, marinade, garlic, onion, brown, fish sauce, tamarind pulp, peanut sauce, crunchy peanut butter, onion, coconut milk, brown, cayenne, lemon grass, fish sauce, soy sauce

Taken from www.epicurious.com/recipes/member/views/satay-50157057 (may not work)